Monday, December 31, 2012

Coffee Pannacotta , Gelatin-Free

 It was a Wonderful Year 2012, personally for me. Some of the Best Moments to summarize, My Pregnancy, Bringing my Parents to Dubai after 8 long years of my residence here, Arrival of Kuttu's Lil Bro Bala!!! My Brother Becoming a Father, Me Becoming Athai/Aunt, Diwali @ Chennai after 6 years, Bheema Ratha Santhi Function/70th Birthday Celebrations of our in-laws, My Hubby learning to Drive, soon will be shopping for a Car!!! :) The personal side was very good so far. Thanks to God.
I hope and Wish New Year 2013 is Even more better for the Entire World, All the People in it, May God Bring Peace and Good Health to Everyone. With all the Bad Events happening around us, Need of the Moment is a Safer Planet for everyone. So let us to our bit towards the betterment of our Planet in every way possible. 
Celebrating New Year With all my readers/Followers and my Friends of the Blog World with this Delicious, Aroma-Enriched and the most favored Beverage by most, Coffee as Dessert!!!!  
Recipe Souce : Passionate About Baking
500ml Whipping Cream (35% Fat Content)
3 tbsp Instant Coffee Powder (I used Nescafe Gold)
1/4 Cup Agar-Agar
1/2 Cup Water
1/4 Cup Sugar
Chopped Dark Chocolate For Garnishing

  • Soak agar-agar in Water for 20 minutes. I usually get long-strips of agar-agar. So, whenever i need to use them, i cut a few strips and run them in my spice grinder and use them.
  • After the given soaking time, take agar-agar along with the soaked water to the stove. Let it heat in a medium flame and dissolve. Keep Stirring and do not allow it to boil. It took about 15 minutes for the strips to dissolve. 
  • In another Pan, take the Whipping Cream, Coffee,Sugar and gently bring it to simmer, Strain the agar-agar liquid and add it to simmering cream, Stir, let it sit on the stove for another couple of minutes.
  • Take it off the heat, Let it cool for 10 minutes. Prour them in Small Bowls/Moulds or Serving cups of your choice. 
  • Refrigerate, Allow them to set  for atleast 6 hours. Garnish with Dark Chocolate Shavings before Serving.
Wishing you all a Happy, Healthy and a Prosperous New Year 2013!!! God Bless!!!

Thursday, December 27, 2012

Eggless Cardamom Chocolate-Chip Cashew-nut Cookies

I know Christmas is Over,another Cookie Recipe??? Why, do you need to bake only during Christmas???? yeah, of course  i made these as part of Christmas Bakes, but then with Big Kiddo on Holiday's and the Clinging Second one, i wasn't able to do the post as planned. 
This Recipe again, is part of that Spice Jar to Cookie Jar- Cookie Recipes from Newspaper tabloid. The Original Recipe use Eggs and Macadamia Nuts. I couldn't go Shopping this whole week because of the Drop in temperature and can't take the little one in this Chilly Weather!!! :) So, substituted Macadamia with Cashews and made them egg-less  The cookies came out so well and we all enjoyed it with out Hot Cuppa in the evening!!! :)
1 1/3 Cup All Purpose Flour
3/4 Cup Brown Sugar
1/4 Cup Vegetable Shortening
1/4 Cup Butter 
1/4 tsp Baking Soda
1/2 tsp Powdered Cardamom
1 tbsp Flaxseed meal 
1/4 Cup Warm Water
1/3 Cup Chocolate Chips
1/2 Cup Cashew Nuts, Chopped, Roasted

  • Spread Cashew-nuts in a baking pan, add little oil, Mix and Microwave High for 2 minutes. Take it out, Cool and Chop into pieces.
  • Preheat Oven to 180C. Line a Cookie tray with parchment. Mix Flaxseed Meal with Warm Water and keep aside. Sift together Flour, Baking Soda, Cardamom 
  • In a Medium Bowl, using an electric mixer, beat together Brown Sugar, Butter, Shortening, until creamy and fluffy. Add Flax-seed Mix and Beat again. 
  • Now add flour Mixture little by little and Mix with a Spoon. Stir in the Nuts. Dump in the Chocolate chips and Mix. At last Lick the Spoon!!!! ;) yummy!!!!
  • The Dough might look a little loose for a Cookie dough. Don't Worry, Refrigerate it for 15 minutes.
  • Take it out, Using a Scoop, place spoonful of Dough on the Cookie Tray, leaving 2 inches apart. 
  • Bake for 15-17 minutes or until the edges turn light golden brown. 
  • Take it out of the oven, let it cool for 10 minutes.Transfer to a rack to finish cooling. Store in an airtight container @ room temperature for upto a week.

Thursday, December 20, 2012

Eggless Banana Muffins

I never buy banana's!! First reason, they are very addictive, I keep peeling and eating. Though they are really good for heath, they also boost your blood sugar!!!! :( so, these days if at all i buy, i buy only 3 or 4, that too for kuttu. This time kuttu also didn't have it properly, so poor thing, 2 banana's were hanging in my Mug holder, looking very sadly at me!!!
The same day i saw Priya announcing Tried &Tasted  from Sharmi's Passions, an event by Lakshmi of Kitchen Chronicles, started by Zlamushka. While browsing through her  recipes, I came across this Eggless Banana Muffins. I immediately made them and packedthem for Kuttu's Breakfas next day. Muffins Vanished like they were never made. Mummy Happy, Kuttu Happy and Banana's too very happy!!!
3/4 cup  Flour 
2 nos Big Banana ( i used Dole Variety)
1/4 Cup Oil
6 tbsp Brown Sugar
1/2 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Cinnamon Powder
2 tbsp finely Chopped Walnuts

  • Preaheat oven to 190 deg C. Grease the Muffin tray. I used a Silicone Muffin tray, so i just sprayed them with little Non-Stick Cooking Spray.
  • Sieve maida, baking soda, baking powder and Cinnamon together.
  • Peel the skin of the banana, take them along with sugar in a mixer and grind them to a paste. Add oil to this Banana-Sugar Paste and Mix gently.
  • Add the Flour Mixture little by little to Banana-Sugar-Oil mixture and mix very gently. Stir in the walnuts and keep some for topping.
  • Meanwhile spoon the mixture in the muffin tray till 3/4th, , add in the remaining walnuts and bake it for 20-25mins or until tooth-pick inserted in the center comes out clean.
  • Let it sit in the oven for a minute then cool completely on a wire rack. Enjoy Warm.
Sending this to Tried and Tasted, hosted by Priya, Event by Kitchen Chronicles
Bake Fest#14, happening @ CooksJoy, 
Know your Sweetness- Brown Sugar, happening @ Krithi's Kitchen, Event by Jagruti
Cookies and Cakes for Xmas, happening @ My Culinary Creations,
Eggless Bakes and Treats, happening @ Nivedhanam's, Event by Surabhi.
Merry Christmas Celebrations , happening @ Ghar Ka Khana, 
Christmas Event, happening @ Cook like a bong.

Monday, December 17, 2012

Eggless Plum Cake (Alcohol-Free)

Finally i m up with this Month's Baking Partner's Post. This month we actually had 3 choices to bake from, i selected Archana's Plum Cake. I m also planning to bake the other two cakes for Christmas. After all, it is Christmas, which is not complete without some delicious Cakes!!!!

I choose to bake an Eggless and alcohol-free Plum Cake. I already have a Eggless Fruit Cake already in my recipe, but then i wanted to try this Boiled Fruit Cake, Which my kiddo was asking me to bake after watching his favorite contestant Callum of Masterchef Australia baking it during Masterclass competition!!! :) 
My First attempt to bake this cake didn't come as i expected. Though the cake was very tasty, it was a bit dense and didn't rise well. So i tried again, the next day, it came out good.
Dry Fruits n Nuts
1/2 Cup Raisins (i used a mix of Brown and black raisins)
1/4 Cup Chopped Apricots and Figs
1/4 Cup Cashews
1/4 Cup almonds
1/4 Cup Apple Juice
1/2 tsp Orange Zest

For the Caramel Syrup
3tbsp Sugar 
1 tbsp Water
Lemon Juice few drops
1/4 Cup Boiling Water

Egg Replacement(instead of 1.5 eggs)
1 tbsp Apple Cidar Vinegar
1 tbsp Water
1 tsp Baking Powder

For the Cake
1/4 Cup Crisco shortening
3 tbsp oil
3/4 Cup Brown Sugar
1/2 tsp Vanilla Extract 
1 Cup All-Purpose Flour
1/2 tsp Baking Powder
1/4 tsp Cinnamon Powder
1/8 tsp Ginger Powder
1/8 tsp Clove Powder
1/8 tsp Nutmeg Powder
2tbsp Whipped Cream (instead of egg whites)
  • Combine Vinegar, Water and Baking Powder given under Egg Replacement in a small bowl. Keep aside.
  • In a medium pan, Apple juice, Raisins, Apricots, Figs and Orange zest. Cook for 1 minute on medium heat. Add Cashews and continue to cook for 1 minutes until heated through. Keep aside.
  • In a small pot, add 3 Tbsp Sugar and 1 Tbsp water and few drops of lemon juice. Swirl pan to mix – do not use spoon. Heat until sugar changes color and becomes caramelized. (approx 7-8 minutes).Add 1/4 cup boiling water and swirl pan again to mix well. Keep aside.
  • In another Bowl Sift together All Purpose Flour, Dry Spice Powders and Baking Powder
  • In a large mixing bowl, combine softened butter and powdered sugar and beat with hand blender.Add Vinegar + Water + Baking powder Mix and beat again. Add Vanilla Extract and blend.
  • Add Flour Mix little by little to this and Blend Again.Add caramelized sugar syrup a little at a time into mixing bowl and blend.Add fruit/nut mixture, Whipped cream into mixing bowl and mix with a spoon. 
  • Preheat oven to 160C.Lightly coat baking pans with spray cooking oil or regular oil.Pour batter into greased baking pans and bake for approx 50-60 minutes. Remove cake from oven and allow it to cool Completely.
Just noticed, this is my 400th post!!! yay!!!! Thank you guys for all the support!!!!

Wednesday, December 12, 2012

Chocolate Black Pepper Sable (French Shortbread)

Being a Ardent Food Fan, the first thing i look for, in my weekend Magazine is the Recipe Section, later i read go for the other sections of the magazine. This Weekend, i got some cookies recipe in the Tabloid!!! Loved the Title of that "From the Spice Jar to the Cookie Jar!!! I immediately went into Kitchen armed with my baking equipment's!!!! No Joy is Bigger/Better than Baking on a Weekend Morning!!!! The cookies came out gorgeous!!! Loved the taste of pepper and the bite of the choco chips in-between!!!!

1/2 Cup + 2 tbsp All Purpose Flour
1/4 Cup Unsweetened Cocoa Powder
1/2 tsp Freshly Ground Black Pepper (Look @ the notes)
1/4 tsp Baking Soda
6 tbsp Crisco Vegetable Shortening (if you dont mind the Calories, use Butter)
1/2 Cup Brown Sugar
1/2 tsp Cinnamon Powder (Vanilla Extract)
1/8 tsp fine Sea Salt
1/2 Cup Finely Chopped Chocolate or Mini Chocolate Chips( i used Chocolate Chips)

  • Mix Together Flour,Cocoa, Pepper, Baking Soda using a Whisk.
  • Using a Electric Beater, Beat Butter/Crisco and Sugar together in a Bowl, until creamy and fluffy.
  • Add the Flour Mixture and Chocolate Chips to Butter-Sugar Mixture to form a soft dough. Roll the dough to a log shape, cling wrap it and refrigerate for 15-20 minutes. I shaped it to 2.5 inch diameter log. 
  • Preheat Oven to 180C. Line a Cookie Tray with Parchment Paper.
  • Take it out of the Fridge, Cut it 1/4 inch thick Disc and place it on the prepared tray, 2 inch apart.
  • Bake for 14-15 minutes or until no longer wet looking.Let it sit in the oven for a minute. 
How about some for SANTA???
  • Take it out and Cool it completely on the wire-rack. Store in a air-tight container @ room temperature for a Week.
  • I have halved the given recipe and i personally felt the amount of pepper could be more to feel the zing. May be 3/4 tsp  -1 tsp for the above measurement.
  • Refrigerating the dough is an optional step. The original recipe didn't require it. Since i have used Crisco in place of butter, i thought my dough was little soft to be handled immediately. 
  • Do not bake the Cookies more than the given time or the mentioned texture, they might crumble. First batch i baked for 17 minutes, thinking my oven might need a longer time, my cookies crumbled, while taking out of the oven. So i would suggest you to keep a watch from 14th minute.
Sending this to Bake Fest#14, happening @ CooksJoy, 
Know your Sweetness- Brown Sugar, happening @ Krithi's Kitchen, Event by Jagruti
Cookies and Cakes for Xmas, happening @ My Culinary Creations,
Eggless Bakes and Treats, happening @ Nivedhanam's, Event by Surabhi
Merry Christmas Celebrations , happening @ Ghar Ka Khana, 
Christmas Event, happening @ Cook like a bong.

Sunday, December 09, 2012

Mixed Vegetable and Cheese Sandwich

I m a Breakfast Person, I really need a Good, Filling Breakfast to Start my day and Keep it running healthy.So, these days apart from the regular Idly/Dosa which i m finding a little difficult to make with the small one around, I try to make some sandwiches with Brown Bread for Breakfast, though Kuttu prefers only Idly/dosa with Sambhar.  
While Experimenting, i tried to use my salad as stuffing for sandwiches and voila it turned out great. It was Healthy, Tasty and also Filling. Would Definitely help you with all Energy needed to give you a head start for a Long Day.
 Ingredient (makes 3 sandwiches)
6 Slices of Brown Bread (You can use White Bread/Wholemeal Bread)
3 Cheese Slices
1 Medium Tomato,finely Chopped
1 Medium Cucumber, finely Chopped
1 Medium Carrot, finely Chopped
1 Medium Onion, thinly Sliced
1/4 tsp of Freshly Ground Pepper
A little less than ususal Salt, coz we are using Cheese Slices
2-3 tsp of Butter for toasting the Sandwiches (optional)

  • Wash all the Veggies and Chop them accordingly. Put them together in a bowl, add pepper and salt and toss well.
  • Place a Cheese Slice on a bread slice, top it up with 2-3 spoons-full of Veggies and close it up with another bread slice.

  • Heat a Skillet, add a little butter and Toast the sandwich both the sides until crisp.
  • Serve with a Glass of Fresh Orange Juice, for a Perfect Breakfast.
Sending this to Quick & Easy Recipes, happening @ Ammaji's Recipes.

Friday, December 07, 2012

Focacia - Flat Italian Bread

Focaccia is a flat oven-baked Italian bread,which may be topped with herbs or other ingredients. It is similar in style and texture to pizza, but not considered to be the same. This Bread is my To-Do List for a very long time. Though i made this long back, didn't have time to do the post. Now since i m taking a little pause in blogging, meaning though i cook everyday, i dont take any pictures of what i cook!!! :) I thought of clearing up my Blog Photos Folder, so there lies this snap of Foccacia, looking at me and asking "Are you going to use me or not????. Ok, Very well , will post you tonight. Here i am sitting @11:30 night and doing some justice for the Photo taken long back!!!! Junior2 might get up anytime sensing his mama has got some free time and she is spending it nicely with his enemy Laptop, so i got to finish before he sends his warning signals!!! :) Here come the recipe
Recipe Source : Gayathri Cook's Spot

1/3 Cup Warm Water

1 tbsp Olive oil

1/2 tsp Salt
3/4 Cup + 2 tbsp All Purpose Flour
1/4 tbsp Instant yeast
1 tsp Oregano and Basil(mixed) 

  • Grease a Square/Rectangle Baking pan with oil and lay a parchment paper.I used a Square Pyrex pan. 
  • In a wide bowl, mix together flour, water, yeast, salt and oil and prepare a sticky dough. Works easy with a Wooden Spoon. I used my Wooden Spatula which i used for my non-stick!!! :)
  • Transfer the dough to Bread pan. (Ohhhh, you love the texture of the dough!!!) 
  • Grease your finger tips and press the dough into the sides and corners. Level the dough. Cover with a wrap and allow it to rise for an hour.
  • When double in size, Grease your finger tip and make dimples on the surface. This ensures that the bread remains flat during baking
  • Coat the top with the remaining olive oil and sprinkle the herbs.
  • Preheat oven to 170C. Bake for 30-40 minutes or till the crust is brown in colour. Remove to a wire rack and let it cool for 5 minutes.Remove the bread from the tray and cool it completely on the wire rack.
Sending this to Let's Party -Eggless Bakes and Treats, happening @ Nivedhanams, Bake Fest#14, happening @ Cooksjoy.

Saturday, December 01, 2012

Eggless Molten Lava Cake

Molten Lava Cake, a Spongy Chocolate Cake which when sliced, oozes delicious chocolate, thus the name Molten Lava Cake. For this Month's  Eggless Baking Challenge, Soumya of Nivedhanams Blog Suggested this recipe. It was quite a bit challenge, i tried this recipe for 3 days continuously. Finally got it right. We all Enjoyed this straight out of the oven, when it is still warm, it was such a delight!!!
1/4 Cup All Purpose Flour
2 tbsp Cocoa Powder
5 tbsp Powdered Sugar
2 tbsp Oil
1/4 Cup Buttermilk
1/4 tsp Baking Soda
1/4 tsp Baking powder
1/4 tsp Cinnamon Powder
10 nos Hershey's Dark Chocolate Kisses

  •  Preheat the Oven to 180C.
  • Mix together Flour, Cocoa and Cinnamon together with a Whisk.
  • In a Wide Bowl, Mix Buttermilk and Sugar until sugar dissolves. To this add Baking Soda and Baking Powder and mix well.
  • Let it sit for 5 minutes. you can see the mixture increasing in volume. Now add Oil to this and Mix gently.
  • Add Flour a spoon at a time and Mix gently to combine.
  • Grease Two Ramekins with oil and flour. Divide the mixture between two ramekins. Add half the batter to the bowl first, the Hershey's Dark Chocolate Kisses (5 in each) and fill it up with rest of the batter.
  • Bake for 15-18 minutes. The top will be firm but wiggly. Let it sit in the oven for 2 minutes. Take it out, let it cool, then gently unmould it on to a plate and slice it up to find delicious chocolate oozing out of it!!! 
  • Serve it Warm as such or with some berries and some ice-cream!!
  • Baking time differs from Oven to Oven. So bake accordingly.
  • The Lava tends to thicken up as it cools, so better serve warm out of the oven or try to reheat before serving to enjoy the oozing lava!!!!

Thursday, November 08, 2012

Navrathri 2012 Event Round-Up and Winner of the Give Away

Thanks a ton to everyone who made this Event and Give-Away a Big Success!!! Got 63 Awesome Entries!!!

Below is the Roundup of all the entries.

Now it is time to chose the Winner of the Give Away.  About 20 bloggers contributed their delicious delights to the Event. I have used Random Number Generator to Pick up the Winner, so, here it comes


And the Winner is Soumya of Nivedhanams Food Blog!!!! 
Congratulations Sowmya!!!!!!

Please do send me your Mailing Address within 2 days so i can send you the Cookbook!!! 

Once Again, Thanks a lot to all the bloggers for making this Event a Great Success!!!

Thursday, November 01, 2012

Eggless Butter Cake

For this Month's Baking Eggless Challenge, Gayathri Challenged us with Butter Cake. I have used Vinegar  as Egg replacement in the recipe. All these days i  had a block in using Vinegar, But a little research showed that Apple cider Vinegar doesn't leave any abnormal odor in the final product. So this time,i gathered all my courage and tried it and Wow, the cake came out so beautiful, Fluffy, Soft and without any traces of Vinegar!!! :)
50 gms of Unsalted Butter(1/2 Stick), @ room Temperature
1/4 Cup Castor Sugar (i used powdered brown Sugar)
1/4 + 1/3 Cup All Purpose Flour 
1 tsp Baking Powder
1/4 Cup Black Raisins
1 tbsp Apple Cider Vinegar + 1 tbsp Water + 1 tsp Baking Powder
2 tbsp Butter-milk

1/4 of a Stick of Butter (25gms)
1 tbsp Light Brown Sugar
1/2 Cinnamon

  • Preheat oven to 170C. I used 2 Small Alu-Foil Containers to bake the cake. In case using a pan, line it with Parchment Paper.
  • In a bowl take 1/2 cup of butter and all the sugar and beat until creamy. Sift flour and baking powder.
  • Mix Vinegar, Water and Baking Powder in a Mug and Mix thoroughly. Add this to Butter-Sugar Mix and Mix well.
  • Fold flour mix into the butter mixture. Stir in the raisins and Buttermilk into the batter.
  • Pour batter into a the prepared cake tin and bake for 30 minutes or until it is golden brown. 
  • Mix the remaining butter with brown sugar and cinnamon.Check the done-ness of the Cake and Remove it from oven and spread it with the butter mixture immediately.
  • Let it soak for few minutes.Remove it from tin and serve immediately.
  • Baking time differs from Oven to Oven. So Bake Accordingly.
  • I have halved the recipe and got two Small rectangle loaves. In case using a bigger pan, adjust baking time accordingly.
Sending this to What's with my Cuppa?, Happening @ UK Rasoi.

Monday, October 29, 2012

Eggless Pumpkin Choco Chip Cake

I m going on a vacation next week, so it is pantry-cleaning. After tasting Pumpkin Cupcakes, my kiddo wanted some more of it. I have 1.2kg of Baked Pumpkin in the freezer. So, currently i m cooking everything possible with them!!!! 
Last time when i tried making this cake i wasn't satisfied with the result. This time, i tweaked it little more and Voila!!!! it was a success!!! Fluffy and Chocolatey Cakes, all aromatic and best part, It Vanished the moment it came out of the Oven!!! So, i got to hurry and take the pics before it was all gone, so bare with that yellow tone!!! Thanks to Reshmi of Easy Cook for suggesting these Delicious Treats for Baking Partner's Challenge.

3/4 cups (195 grams) all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon salt
1/4 cup Oil
1/2 dark brown sugar
1/4 Cup Yogurt
1/2 teaspoon pure vanilla extract
6 tbsp solid packed pumpkin puree
1/2Cup Roughly Chopped Dark Chocolate
  • Preheat oven to 180C
  • Line a Cake tin with parchment paper. I used 2 small Square Alu-Foil Containers.
  • In a large bowl, sift together the flour, ground spices, and salt. 
  • Mix together Yogurt and brown sugar, add baking soda to this mixture and let it sit for 10 minutes. 
  • The yogurt will start doubling in volume. add oil to this and mix gently. you got to be real gentle, we dont want to mess up that fluffy texture there.
  • Add pumpkin puree, and flour to this and mix until combined. Add chocolate chips and give it a stir. All to be done gently and in one direction. 
  • Bake @180C for 20minutes and reduce the temperature to 170C and bake for another 20mins. Insert a tooth-pick in the center if it comes out clean, then it is done. Take it out of the oven. Let it Cool for 10minutes. Slice it up and Serve Warm!!!
Sending this to Bake Fest#12 happening @ Fun and Food Cafe, Event by Vardhini of Cooksjoy, What's with my Cuppa, happening @ UK Rasoi, BOOO Halloween Event, happening @ Anu's Healthy Kitchen, Halloween Fiesta, happening @ Cooksjoy, Lets Cook for Halloween, happening @ Simply.Food

Saturday, October 20, 2012

Sweet Semiya/Vermicelli

Festive Time is always a busy time @ home and that too Navrathri,we expect Guests and Friends to come home for Pooja and We too go their places for the same. So, this weekend it was Going and Coming for us. Right now, i m literally holding my Eye-lids open to finish this post. For the last day of BM, under Navrathri theme, i m posting a Sweet Recipe. Sweet Semiya/Vermicelli, is a quick and easy to make Sweet for Neivedhiyams. You can make this in the side, while prepping for your Pooja!! that is how, i made it!!! :)

1/4 Cup Vermicelli 
1/3 Cup Milk + 2 tbsp Water 
5 tbsp Sugar
2 tbsp Ghee
3 pods of Cardamom, Crushed
2 tbsp Roasted Almonds for Garnishing
1 tbsp Raisins for Garnishing

  • In a Non-Stick Pan, add a tsp of Ghee and Roast the Vermicelli until it turns Golden Brown. Keep Stirring, do not burn the Vermicelli.
  • When it turns Golden Brown, Add Milk-Water and Give a Good Stir. Let it Boil. Add the Crushed Cardamom.
  • When the Vermicelli is almost Cooked (takes about 6-8 minutes). Add Sugar and Stir Well.
  • By this time, it would have absorbed most of the milk. Add Ghee little by little and Mix. 
  • When Milk is completely absorbed, Give it a good stir and take it off the heat, Garnish with Almonds and Raisins and Serve Warm.

  • Amount of Milk Might Vary a little according to the variety of vermicelli being used. 

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